There are no words to explain the intensity with which I ♡ this guacamole. It’s fresh, spicy, vibrant, bursting with flavor, and – overall – KILLER good. Mind you, I’ve made 2 batches of this within the last 48 hours; if my enthusiasm wasn’t totally legit, that never would have happened.
Now really, I owe this recipe to Saturday-night Mexican food cravings, last minute trips to the grocery store, and my 9PM food-starved brain that somehow managed to work pretty well regardless. It went something like this ➝ mash up some avocado, throw in whatever seemed appropriate at the moment, taste, adjust, and – for those last two parts – repeat until deemed perfect. And THAT was the point where I realized I was onto something that needed to be shared with more than just my late-night guacamole-eating self. Enter guac round 2… for your (and let’s be real – my) eating pleasure.
What you really need to do is throw this guacamole together (like RIGHT NOW right now), make a good margarita to go with, pull out the tortilla chips, and get your Mexi-food snacking on. There’s creamy avocado, spicy fire-roasted jalapeño, bunches of crispy red onions, juicy roma tomatoes, and just a bit of cumin and sea salt for a good pick-me-up… which is all to say, there’s no excuse for not making this happen. Tell me you’re convinced so we can get fiesta-ing! (← Definitely a word… says me only).
P.S. I swear you can have more confidence in the recipe than my word-creating abilities. ;) Let’s do this!
Spicy Loaded Guacamole
A recipe for fresh, spicy guacamole loaded with red onion, tomato, and a touch of lime juice for maximum flavor. Takes minutes to make and SO much better than store-bought!
- Yield: about 1 1/2 - 2 cups guacamole 1x
- 1 1/2 avocados, peeled and pitted
- 1 roma tomato, diced
- 1/2 red onion, minced
- 1 small jalapeño* (or 1/2 a large one), minced
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon cumin
- 3/8 teaspoon sea salt
- Use a large mortar and pestle, or a bowl and fork, to mash the avocado.
- Add tomato, onion, jalapeno, and lime juice. Sprinkle cumin and salt on top. Mix all ingredients together well.
- Serve with tortilla chips for dipping (or however you want!) Cover any leftovers with plastic wrap, or transfer to an airtight container, and keep refrigerated.
*If possible, use a torch to scorch the jalapeño skin before mincing (for added flavor). Use a pair of kitchen tongs to hold the jalapeño while scorching. The amount of jalapeño used can also be cut in half for a more mild guacamole.